I have some chicken and vegetables I'd like to use in a stir-fry, but
I'm tired of always making the same stir-fry with soy sauce. I'd like to
try something more interesting, perhaps with a more complex sauce. I have a
fairly well stocked pantry which includes many ethnic ingredients, and I'd
prefer a recipe flexible enough to use with the ingredients I already have.
These are just some of the things I may use in the stir-fry:

-Snow peas
-White button mushrooms
-Thai dragon peppers (fresh or dried)
-White or red onions
-Broccoli crowns
-Carrots
-Chicken
I also have soy sauce, rice vinegar, and orange, two limes, rice, and most
other items common to American pantries.

Thanks,
Adam S.

(P.S. I like very spicy food!)

Adam Schwartz wrote:

> I have some chicken and vegetables I'd like to use in a stir-fry,
> but I'm tired of always making the same stir-fry with soy sauce. I'd
> like to try something more interesting, perhaps with a more complex
> sauce. I have a fairly well stocked pantry which includes many
> ethnic ingredients, and I'd prefer a recipe flexible enough to use
> with the ingredients I already have. These are just some of the
> things I may use in the stir-fry:
>
> -Snow peas
> -White button mushrooms
> -Thai dragon peppers (fresh or dried)
> -White or red onions
> -Broccoli crowns
> -Carrots
> -Chicken
> I also have soy sauce, rice vinegar, and orange, two limes, rice, and
> most other items common to American pantries.


I often like a bit of Hoisin sauce in the stir-fry.


Brian

Adam Schwartz wrote:

> I have some chicken and vegetables I'd like to use in a stir-fry,
> but I'm tired of always making the same stir-fry with soy sauce. I'd
> like to try something more interesting, perhaps with a more complex
> sauce. I have a fairly well stocked pantry which includes many
> ethnic ingredients, and I'd prefer a recipe flexible enough to use
> with the ingredients I already have. These are just some of the
> things I may use in the stir-fry:
>
> -Snow peas
> -White button mushrooms
> -Thai dragon peppers (fresh or dried)
> -White or red onions
> -Broccoli crowns
> -Carrots
> -Chicken
> I also have soy sauce, rice vinegar, and orange, two limes, rice, and
> most other items common to American pantries.


I often like a bit of Hoisin sauce in the stir-fry.


Brian

Adam Schwartz wrote:

> I also have soy sauce, rice vinegar, and orange, two limes, rice, and most
> other items common to American pantries.
>
> (P.S. I like very spicy food!)


Allow me to suggest the addition of freshly grated ginger and toasted
sesame oil to your stif-fry sauce recipe. The flavor of freshly grated
ginger can be preserved in sherry. Grate the ginger. Cover it with
sherry. Store in an air-tight container in the refrigerator. It never
goes bad from what I can tell. (I realize you don't have this on hand
at the moment, but once you buy and prep it, you'll have it for later
stir-fries.)


--Lia

Adam Schwartz wrote:

> I also have soy sauce, rice vinegar, and orange, two limes, rice, and most
> other items common to American pantries.
>
> (P.S. I like very spicy food!)


Allow me to suggest the addition of freshly grated ginger and toasted
sesame oil to your stif-fry sauce recipe. The flavor of freshly grated
ginger can be preserved in sherry. Grate the ginger. Cover it with
sherry. Store in an air-tight container in the refrigerator. It never
goes bad from what I can tell. (I realize you don't have this on hand
at the moment, but once you buy and prep it, you'll have it for later
stir-fries.)


--Lia

On Tue, 12 Oct 2004 21:23:25 GMT, "Adam Schwartz"
> wrote:

> I have some chicken and vegetables I'd like to use in a stir-fry, but
>I'm tired of always making the same stir-fry with soy sauce. I'd like to
>try something more interesting, perhaps with a more complex sauce. I have a
>fairly well stocked pantry which includes many ethnic ingredients, and I'd
>prefer a recipe flexible enough to use with the ingredients I already have.

Do you like brown rice?

Sue(tm)
Lead me not into temptation... I can find it myself!

On Tue, 12 Oct 2004 21:23:25 GMT, "Adam Schwartz"
> wrote:

> I have some chicken and vegetables I'd like to use in a stir-fry, but
>I'm tired of always making the same stir-fry with soy sauce. I'd like to
>try something more interesting, perhaps with a more complex sauce. I have a
>fairly well stocked pantry which includes many ethnic ingredients, and I'd
>prefer a recipe flexible enough to use with the ingredients I already have.

Do you like brown rice?

Sue(tm)
Lead me not into temptation... I can find it myself!

"Default User" > wrote in message
...
> Adam Schwartz wrote:
>
> > I have some chicken and vegetables I'd like to use in a stir-fry,
> > but I'm tired of always making the same stir-fry with soy sauce. I'd
> > like to try something more interesting, perhaps with a more complex
> > sauce. I have a fairly well stocked pantry which includes many
> > ethnic ingredients, and I'd prefer a recipe flexible enough to use
> > with the ingredients I already have. These are just some of the
> > things I may use in the stir-fry:
> >
> > -Snow peas
> > -White button mushrooms
> > -Thai dragon peppers (fresh or dried)
> > -White or red onions
> > -Broccoli crowns
> > -Carrots
> > -Chicken
> > I also have soy sauce, rice vinegar, and orange, two limes, rice, and
> > most other items common to American pantries.
>
>
> I often like a bit of Hoisin sauce in the stir-fry.
>
>
> Brian

I agree with you Brian. I also use vegetarian oyster sauce (mushroom Sauce)
and chili-garlic sauce quite a bit.

Charlie

"Default User" > wrote in message
...
> Adam Schwartz wrote:
>
> > I have some chicken and vegetables I'd like to use in a stir-fry,
> > but I'm tired of always making the same stir-fry with soy sauce. I'd
> > like to try something more interesting, perhaps with a more complex
> > sauce. I have a fairly well stocked pantry which includes many
> > ethnic ingredients, and I'd prefer a recipe flexible enough to use
> > with the ingredients I already have. These are just some of the
> > things I may use in the stir-fry:
> >
> > -Snow peas
> > -White button mushrooms
> > -Thai dragon peppers (fresh or dried)
> > -White or red onions
> > -Broccoli crowns
> > -Carrots
> > -Chicken
> > I also have soy sauce, rice vinegar, and orange, two limes, rice, and
> > most other items common to American pantries.
>
>
> I often like a bit of Hoisin sauce in the stir-fry.
>
>
> Brian

I agree with you Brian. I also use vegetarian oyster sauce (mushroom Sauce)
and chili-garlic sauce quite a bit.

Charlie

"Default User" > wrote in message
...
> Adam Schwartz wrote:
>
> > I have some chicken and vegetables I'd like to use in a stir-fry,
> > but I'm tired of always making the same stir-fry with soy sauce. I'd
> > like to try something more interesting, perhaps with a more complex
> > sauce. I have a fairly well stocked pantry which includes many
> > ethnic ingredients, and I'd prefer a recipe flexible enough to use
> > with the ingredients I already have. These are just some of the
> > things I may use in the stir-fry:
> >
> > -Snow peas
> > -White button mushrooms
> > -Thai dragon peppers (fresh or dried)
> > -White or red onions
> > -Broccoli crowns
> > -Carrots
> > -Chicken
> > I also have soy sauce, rice vinegar, and orange, two limes, rice, and
> > most other items common to American pantries.
>
>
> I often like a bit of Hoisin sauce in the stir-fry.
>
>
> Brian

I agree with you Brian. I also use vegetarian oyster sauce (mushroom Sauce)
and chili-garlic sauce quite a bit.

Charlie

"Charles Gifford" > wrote in
nk.net:

>
> "Default User" > wrote in message
> ...
>> Adam Schwartz wrote:
>>
>> > I have some chicken and vegetables I'd like to use in a
>> > stir-fry,
>> > but I'm tired of always making the same stir-fry with soy sauce.
>> > I'd like to try something more interesting, perhaps with a more
>> > complex sauce. I have a fairly well stocked pantry which includes
>> > many ethnic ingredients, and I'd prefer a recipe flexible enough to
>> > use with the ingredients I already have. These are just some of
>> > the things I may use in the stir-fry:
>> >
>> > -Snow peas
>> > -White button mushrooms
>> > -Thai dragon peppers (fresh or dried)
>> > -White or red onions
>> > -Broccoli crowns
>> > -Carrots
>> > -Chicken
>> > I also have soy sauce, rice vinegar, and orange, two limes, rice,
>> > and most other items common to American pantries.
>>
>>
>> I often like a bit of Hoisin sauce in the stir-fry.
>>
>>
>> Brian
>
> I agree with you Brian. I also use vegetarian oyster sauce (mushroom
> Sauce) and chili-garlic sauce quite a bit.
>
> Charlie
>
>
>

Tomato paste thined with hoisin and a hot sauce err chili-garlic sauce
works nice.
Or thickened crushed pineapple (for a sweet sauce).

--
Starchless in Manitoba.

"Charles Gifford" > wrote in
nk.net:

>
> "Default User" > wrote in message
> ...
>> Adam Schwartz wrote:
>>
>> > I have some chicken and vegetables I'd like to use in a
>> > stir-fry,
>> > but I'm tired of always making the same stir-fry with soy sauce.
>> > I'd like to try something more interesting, perhaps with a more
>> > complex sauce. I have a fairly well stocked pantry which includes
>> > many ethnic ingredients, and I'd prefer a recipe flexible enough to
>> > use with the ingredients I already have. These are just some of
>> > the things I may use in the stir-fry:
>> >
>> > -Snow peas
>> > -White button mushrooms
>> > -Thai dragon peppers (fresh or dried)
>> > -White or red onions
>> > -Broccoli crowns
>> > -Carrots
>> > -Chicken
>> > I also have soy sauce, rice vinegar, and orange, two limes, rice,
>> > and most other items common to American pantries.
>>
>>
>> I often like a bit of Hoisin sauce in the stir-fry.
>>
>>
>> Brian
>
> I agree with you Brian. I also use vegetarian oyster sauce (mushroom
> Sauce) and chili-garlic sauce quite a bit.
>
> Charlie
>
>
>

Tomato paste thined with hoisin and a hot sauce err chili-garlic sauce
works nice.
Or thickened crushed pineapple (for a sweet sauce).

--
Starchless in Manitoba.

In article <hXXad.378712$Fg5.69264@attbi_s53>,
"Adam Schwartz" > wrote:

> I have some chicken and vegetables I'd like to use in a stir-fry, but
> I'm tired of always making the same stir-fry with soy sauce. I'd like to
> try something more interesting, perhaps with a more complex sauce. I have a
> fairly well stocked pantry which includes many ethnic ingredients, and I'd
> prefer a recipe flexible enough to use with the ingredients I already have.
> These are just some of the things I may use in the stir-fry:
>
> -Snow peas
> -White button mushrooms
> -Thai dragon peppers (fresh or dried)
> -White or red onions
> -Broccoli crowns
> -Carrots
> -Chicken
> I also have soy sauce, rice vinegar, and orange, two limes, rice, and most
> other items common to American pantries.
>
> Thanks,
> Adam S.
>
> (P.S. I like very spicy food!)
>
>

You forgot garlic and fresh grated ginger. ;-)
Those two ingredients are classic in oriental foods.

Lately, I've been mincing my garlic and ginger in the
small food processor. Saves me time.

And black pepper.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <hXXad.378712$Fg5.69264@attbi_s53>,
"Adam Schwartz" > wrote:

> I have some chicken and vegetables I'd like to use in a stir-fry, but
> I'm tired of always making the same stir-fry with soy sauce. I'd like to
> try something more interesting, perhaps with a more complex sauce. I have a
> fairly well stocked pantry which includes many ethnic ingredients, and I'd
> prefer a recipe flexible enough to use with the ingredients I already have.
> These are just some of the things I may use in the stir-fry:
>
> -Snow peas
> -White button mushrooms
> -Thai dragon peppers (fresh or dried)
> -White or red onions
> -Broccoli crowns
> -Carrots
> -Chicken
> I also have soy sauce, rice vinegar, and orange, two limes, rice, and most
> other items common to American pantries.
>
> Thanks,
> Adam S.
>
> (P.S. I like very spicy food!)
>
>

You forgot garlic and fresh grated ginger. ;-)
Those two ingredients are classic in oriental foods.

Lately, I've been mincing my garlic and ginger in the
small food processor. Saves me time.

And black pepper.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Adam Schwartz wrote:

> I have some chicken and vegetables I'd like to use in a stir-fry, but
> I'm tired of always making the same stir-fry with soy sauce. I'd like to
> try something more interesting, perhaps with a more complex sauce. I have a
> fairly well stocked pantry which includes many ethnic ingredients, and I'd
> prefer a recipe flexible enough to use with the ingredients I already have.
> These are just some of the things I may use in the stir-fry:
>
> -Snow peas
> -White button mushrooms
> -Thai dragon peppers (fresh or dried)
> -White or red onions
> -Broccoli crowns
> -Carrots
> -Chicken
> I also have soy sauce, rice vinegar, and orange, two limes, rice, and most
> other items common to American pantries.
>
> Thanks,
> Adam S.

Toss in some chopped ginger and garlic early in the process, just be careful not
to burn the garlic.